Step 1

Preheat oven to 170 degrees Celsius. Line and grease a 22cm round cake tin.

Step 2

In a mixing bowl whisk together the oil and sugar. Add the eggs, yoghurt and poppy seeds, and combine. Sift over the flour, polenta and baking powder, and use a spatula to gently fold together until half mixed.

Step 3

Toss the plums with the extra tablespoon of sugar (this is optional), add to the batter and mix until just combined. Pour into the prepared cake tin.

Step 4

Bake for 30-35 minutes until an inserted skewer comes out clean. Cool in the tin for 10 minutes, then transfer to a cake rack to cool. Serve with natural yoghurt.